Summer Ale Souvlaki


  • 1/2 C oregano, fresh chopped
  • 1/2 C garlic, fresh chopped
  • 1 ½ C extra virgin Spanish olive oil
  • 2 Tbs Kosher salt
  • 2 Tbs ground black pepper
  • 2 Tbs ground coriander
  • 1 tsp ground nutmeg
  • 2 C Hop Slice
  • 3 lemons, juice and zest
  • 5 lbs beef tenderloin 1-inch cubes or chicken cubed pieces


Soak 10-inch wood skewers in water for several hours or substitute metal skewers. Mix all ingredients, except the beef/chicken, until well incorporated and let the marinade rest for 30 minutes. Add beef/chicken cubes to marinade and let marinate overnight if possible, up to three days (longer time = more intense flavors).

Cook over a hot grill, keeping stick ends away from flames. Cook to the desired temperature (we recommend medium rare to medium). Serve hot with pasta salad or any of your favorite BBQ side dishes and a Hop Slice!

Serves 10 to 12